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June 4, 2014

Ever since I went to Italy, I have been hoping to find a recipe for a little round of focaccia like the one I ate for breakfast in Cinque Terra. The thing that stood out most to me about it was the very fine salt that was on it. Maybe I just need finer ground salt…anyway, I’ve been trying different recipes over the years and so far this is my favorite.  I made one with the vegetables and one without, but I only took a picture of this one. The plain one went into the freezer and was eaten later without a trace…or a photo.


2 3/4 cups bread flour

3/4 tsp sea salt

1 tsp instant yeast

1 1/3 cups ice water

2 Tbsp olive oil, plus more for brushing

fresh rosemary, chopped

Mix flour, salt and yeast in a large bowl. Add water and mix thoroughly. Add 1 Tbsp oil and mix well. The dough should be slightly stiff, slightly sticky, but wet enough to stir. Brush the top with olive oil and cover the bowl with plastic wrap.  Refrigerate for 3-10 hours. Remove from the fridge and let the dough rise, covered, at room temperature for 12 to 18 hours. Stir it once partway through the rise.

Coat 2 small (9 inch or smaller) or 1 large (10 inch) round cake pan with oil. Gently scrape the dough into the pan(s), being careful not to deflate it more than necessary. Drizzle 1 Tbsp oil over the dough and use your fingers to gently stretch the dough out to the rim of the pan (it may spring back but that’s ok). Cover loosely with plastic wrap and refrigerate another 4 to 24 hours (the longer time will give it more flavor). Remove from the fridge and let rise at room temperature until puffy and almost doubled in size 2-3 hours.

Remove the plastic wrap, brush the dough with olive oil mixed with chopped rosemary, create some dimples in the dough with your fingers, sprinkle with sea salt and bake at 475 degrees F for about 30 minutes, until top is browned. Cool pan on a wire rack for 10 minutes then remove the bread from the pan and let it finish cooling on the rack.

If you want to add other toppings, press them into the dough before baking. In the picture above I used halved cherry tomatoes and diced red onions. You could also add crispy cubes of fried pancetta to that, or use other vegetables and herbs. Focaccia is best fresh from the oven, but if I have more than I’m going to eat that day, I cut it up and put it in the freezer and then warm it up in the toaster oven by the slice. It’s almost as good as fresh.

(Recipe adapted from The Glorious Vegetables of Italy by Domenica Marchetti)


From → Breads

  1. Liz Fledderjohann permalink

    I’ve been enjoying your summer-foods-posts so much. Thanks for sharing what you are cooking, and what you and John are eating. Mrs. F

  2. Thanks, I’m glad to know you are enjoying it 🙂

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